- ID (Added: 16-Aug-2024)
- 399
- Source
- Center for Meat Process Validation, University of Wisconsin-Madison
- Type
- Model
- Title
- Shelf Stability Predictor (Website)
- Description
- The Shelf Stability Predictor predicts the growth of Listeria monocytogenes and Staphylococcus aureus on fully cooked, ready-to-eat (RTE) meat products as a function of pH and water activity. Use these tools to help you decide if your product is shelf stable.* This predictor identifies products as shelf stable if the product is fully cooked and: - Will not support the growth of L. monocytogenes (LM) and, - Will not support the growth of Staphylococcus aureus (Staph). Research supports shelf-stability for product packaged under vacuum, a modified atmosphere (MAP), or under air. *Note, this predictor may not be used with products in the Not Heat-Treated, Shelf Stable HACCP category.
- Format
- Website
- Applies to
- Organisms: Staphylococcus aureus, Listeria monocytogenes
- Foods: Ready-to-Eat Meat and Poultry
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